Rag Soup

Cut meat into 1×1 cm cubes and fry heartily in hot oil in portions.

Peel onions, cut into fine cubes and fry as well. Dust with paprika powder and flour, fry.

Fill up with the clear soup, bring to a boil and simmer at low temperature for about 45 minutes.

Add goulash soup, peas and tomato peppers, carrots, mushrooms and cranberries (with juice!), stirring to bring to a boil.

Fold in tomato ketchup.

Season soup with paprika, salt and pepper.

Garnish: Farmhouse bread or possibly baguette.

Our tip: Use young, tender carrots!

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